Slow Cooker Cholent Recipe

A few years ago, I wanted to make cholent, but didn't know where to 
begin!  Now, after lots of practice, I have found a cholent that passes 
my kids' taste test!  We make it every week.  I think the veggie dogs
were the key to my success, although we eat it 'plain' now also!
'Warms the bones on a cold winter day!!

Last update: Nov. 13, 2001.

Cholent ingredients:
1 cup assorted dried beans, soaked in water; drain water afterwards
1/2 cup pearl barley
1 large onion, chopped
1 celery stalk, diced
2-3 carrots, sliced
6-8 potatoes, cubed
4   Zoglo (veggie) hot dogs, quartered (optional)
Add water just to the surface

The Sauce:
some healthy glubs of Lea and Perrins barbecue sauce (1/4 c.)
    (for a Canadian alternative -- Kraft Honey Flavoured Thick & Spicy)
several strong squirts of Heinz ketchup (1/4 c.)
some slow slurps of molasses
about 1/3 a foil pkg. of powdered onion soup mix 
2 tsps. paprika
2 cloves garlic crushed
salt and pepper

BTW this is a very forgiving recipe; you can experiment to find the
seasoning you like!

The microwave:
Soak the beans overnight.  I use the microwave method.  Put 1 cup of
assorted beans in a casserole, cover with 3 cups water.  Cook on
high for 8 minutes, on medium for 2 minutes, then let sit for 1 hour.
Drain off all the water and any dried-out floating beans.

The Dutch oven:
Saute onion in a little oil, add celery and carrots.
Add potatoes cut in chunks, the barley and the beans.
Add the seasoning; you can adjust it to your taste.  
Add water, almost to the top.  Bring it all to a boil.
Let it simmer for about an hour; the beans will still be crunchy.
Remember to stir it occasionally so it doesn't stick to the bottom.

The slow cooker:
Next put it in the slow cooker and let it keep overnight on low. 
In the morning, I add the Zoglos.  You can also add water, but I usually
don't need to.  It will thicken overnight.  
Stir it in the morning when you get up.  Enjoy all afternoon long on

Extra treat:
Wrap vegetarian kishke in foil and keep warm overnight on top of the cholent.

Cholent of the Future: